The Blue grass cook book

PUNCH A LA REGENT 1 quart bottle of dry champagne, 1 pint of good whisky, 1 quart of well-drawn tea, 1 tumblerful of Maraschino cordial, 1 wineglass of good rum, 8 thin slices of pineapple, 4 tablespoons of granulated sugar, The rind and juice of 1 lemon. The rind and juice of 1 orange. Mix brandy, champagne, and rum together. Peel and cut in thin slices the pineapple, also rinds of lemon and orange. Strain the juice and add all to the champagne, etc. Add Maraschino cordial and green tea last. This can be put in wide-mouthed bottles and kept for weeks on ice. In drinking it use ice freely. Water can be added, should it prove too strong for some tastes. ROMAN PUNCH i gallon of water, 6 lemons, juice, 1 teacup of rum. Strain the lemon juice and water, and sweeten to taste. Make very sweet to allow for rum. Freeze, and just before sending to table, stir in the rum. SHERRY COBBLER 3 lemons, 3 oranges, 6 slices of ripe pineapple, 1 large cup of powdered sugar. Slice the fruits very thin and put them in a bowl or pitcher, cover with the sugar and crushed ice and let it stand for 15 or 20 minutes. Then pour over it 2 large glasses of water. Add more crushed ice and season highly with sherry. Serve in glasses with slices of the fruit and strawberries. TOM AND JERRY 1 dozen eggs, 1 tablespoon sugar, 1 tablespoon ground cloves, 1 tablespoon allspice, 1½ tablespoons cinnamon, 1 wineglass of Jamaica rum. Beat the eggs separately. Mix the sugar with the yolks, then add the whites. Add the spices and rum last. To serve it take : 1 tablespoon of mixture and add 1 wineglass of old whisky and same amount of hot water. Grate a little nutmeg on top and serve. The mixture will keep many days. XALAPA PUNCH ½ gallon of strong tea, Grated rind of 1 lemon. Let it stand a few minutes and strain. Add 1 pound of loaf sugar. Equal parts of Syracuse rum, apple brandy, and claret wine to suit the taste. Serve with ice and thinly sliced lemon. Brandied Peaches BRANDIED PEACHES (No.l) Mrs. Henry C. Buckner 12 pounds of fruit, 6 pounds of white sugar. Sprinkle sugar on the fruit and let it stand 6 hours. Then boil till fruit is tender. Add 1 ounce of peach-stones to boiling mixture. When cold, add peach brandy to taste. BRANDIED PEACHES (No. 2) Mrs. John W. Fox Pour hot boiling water over white clingstone peaches and rub the peeling off. Make a rich syrup of half a pound of sugar to a pound of fruit. Add water to sugar, and when the syrup boils up, drop the peaches in and let them cook till the fruit can be pierced with a straw. Remove the peaches and put in a jar. Let the syrup boil till very thick, and while warm add an equal part of brandy and pour over the fruit. Seal in glass jars. Ready for use at any time. VERY FINE BRANDIED PEACHES 5 pounds of ripe clingstone peaches, after peeling, 5 pounds of granulated sugar.